Veggie Pad Thai

    40 minutes

    This sweet vegetarian pad thai uses rice noodles, carrots, spring onions and mung bean sprouts that are smothered in a sweet peanut sauce. Topped with chopped peanuts.

    87 people made this

    Serves: 8 

    • 500g dried rice noodles
    • 2 tablespoons vegetable oil
    • 4 eggs, beaten
    • 2 tablespoons peanut oil
    • 1 1/2 cups peanut butter, or to taste
    • 1/3 cup water
    • 1/3 cup soy sauce
    • 1 cup (250ml) milk
    • 1 1/4 cups brown sugar
    • 1/3 cup lemon juice
    • 2 tablespoons garlic powder
    • 1 tablespoon paprika
    • 1 teaspoon cayenne, to taste
    • 500g mung bean sprouts
    • 1 cup grated carrots
    • 1/4 cup diced spring onions
    • 1/2 cup unsalted dry-roasted peanuts, chopped
    • 1 lime, cut into wedges

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook rice noodles according to packet directions.
    2. Pour 1/2 tablespoon of oil into a large frying pan then add eggs. Scramble into medium-sized pieces then transfer to plate. Set aside.
    3. In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne.
    4. Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, green onions, ground peanuts and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

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    Reviews in English (73)


    This is my recipe, but I got married and have a new log-in name! A few notes, based on other reviews and my subsequent experiences with the recipe: YES - follow package directions for the rice noodles ... when I created this recipe I was buying noodles from an Asian market and could not read the text on the package. You can actually even use linguini or fettuccini if you don't have access to rice noodles (not quite as good, but this is obviously an Americanized recipe anyway). You do not have to sautee the noodles before tossing them with the sauce -- I too have problems with them sticking to the pan and have pretty much just eliminated this step. Finally, when I have it on hand, I also substitute lime juice for the lemon, though lemon works just fine. A side of shredded cabbage and julienne carrots/cucumbers provides a refreshing break from what can be a heavy dish (especially with all that sauce - but I love it!). Hope that helps!  -  04 Aug 2004  (Review from Allrecipes USA and Canada)


    OK...too peanut-ty and lacked some depth. I took the advice of some of the other reviewers and reduced the peanut butter (I used smooth ground natural with no added salt/sugar) to 3/4 cup, and reduced the brown sugar to 1/2 cup but it was still too much. I also used 3 cloves of fresh garlic, pressed, chili paste instead of cayenne pepper, and lime juice instead of lemon. Here's some helpful hints that I will try the next time: don't cook peanut sauce too goes from that nice smooth sauce to a gloppy, thick mess that doesn't want to stir through the noodles. Don't skimp on the oil when sauteing the noodles. I'd never made rice noodles before and mine ended up all clumped together (I didn't soak them for a full hour, either). Skip adding the extra peanuts. Julienne carrots instead of shredding to add some crunch. Maybe increase the lime juice, chili paste and add some fish sauce...give it a try! Thanks Sarah for sharing.  -  14 Oct 2003  (Review from Allrecipes USA and Canada)


    This is easy and Absolutely Fabulous. My husband and I thought it was better than what we get at the Thai restaurants we frequent. I substituted curry paste for paprika to good effect.  -  26 Oct 2002  (Review from Allrecipes USA and Canada)